Ginger Nut Truffles

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Day 23 – Cook, Craft, Create: December 2012

Today, day 23 of Cook, Craft, Create: December: 2012, I’m sharing with you some yummy ginger nut truffles that I’ve made for Christmas.

My husband loves ginger nut biscuits and I thought these would be a great treat for him! These no-bake truffles are made in the same way as the Oreo truffles I made at Halloween, but instead of using Oreo cookies, I used ginger nut biscuits instead.

Here are some other truffle recipes on my blog:

• Chocolate Truffles
• Key Lime Crunch Truffles
• Chocolate Christmas Pudding Truffles
• Japanese Flavour Inspired Chocolate Truffles

I took 300g of ginger nut biscuits and blitzed them to a crumb in a blender. I then started to add soft cream cheese a spoon at a time until I could form a dough with the mixture – it took about half of a 250g pack.

With the dough formed, I broke pieces off and rolled into balls. I put the truffle balls into the fridge to firm up for about an hour or so, and then, to make dipping a lot easier, I inserted cocktail sticks into each on – I kept them in place by dipping the end of the stick into some melted chocolate before putting into the truffles. Back into the fridge for the melted chocolate to firm up before the dipping of truffles commenced!

I used melted white and milk chocolate to cover the ginger nut truffles, and various sprinkles to decorate with.

After dipping in chocolate, and covering with sprinkle, I put them back in the fridge to set. When ready, I carefully removed the cocktail sticks and placed into petit fours cases.

For the miniature Christmas pud truffles, I first covered in milk chocolate and allowed to set. I then melted white chocolate in a food bag, snipped off a corner and piped over the top. They were finished off using icing gel pens to pipe on the holly and berries.

I especially love how the Christmas pudding ones turned out! I put them all in a box to serve out this Christmas and I think they look fab all together! Would make a cool, last minute gift as well.

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